Pan-Roasted Rib Chops Served on a Bed of Arugula with a Cherry Tomato Salad



  • 4 bone-in ribeye (rib) pork chops (3/4-inch thick)
  • 1 lemon
  • 2 cloves garlic (minced)
  • kosher salt
  • freshly ground black pepper
  • 1/3 cup flour
  • 3 large egg whites (lightly beaten)
  • 1 1/2 cups panko breadcrumbs (Japanese bread crumbs)
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon kosher salt
  • 1 clove garlic (minced)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 3 tablespoons extra-virgin olive oil
  • 1 pint cherry tomatoes (halved)
  • 1 1/2 tablespoons flat leaf parsley (minced)
  • 2 ounces arugula


  1. Rub chops on each side with a little lemon zest and garlic. Season with salt and pepper. Arrange 3 dinner plates in a row. Place flour on first plate, beaten egg whites on middle plate, and panko on third plate. Have baking sheet next to panko.
  2. Dredge pork chop in flour, shaking off excess. Then coat with egg white, letting excess run off; then place chop right into panko, coating all sides evenly. Transfer to baking sheet. Repeat with remaining chops.
  3. Heat large, heavy non-stick skillet over medium heat. Add olive oil and swirl to coat pan. Add chops to pan and brown on both sides until golden and cooked through, about 4 minutes per side. Test for doneness using instant-read thermometer; meat is done when it registers 145 degrees Fahrenheit, followed by a 3-minute rest time.
  4. While pork is cooking, make dressing. In small bowl, mix together mustard, salt, pepper, and garlic to form paste. Add lemon juice and olive oil and blend until combined. Toss cherry tomatoes with dressing. Add parsley and toss to combine. Set aside.
  5. To serve, divide arugula among 4 dinner plates, set a chop on top of greens on each plate. Give tomatoes another toss and divide among plates, scattering tomatoes over pork and greens. Serve immediately.
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